Friday, July 23, 2010

Stuffed Peppers

Stuffing peppers makes healthy, whole grains look so magnificent! You can use any kind of whole grain mixture for stuffing, here I've used quinoa fixed like a pilaf. Just follow the basic steps listed below for any mixture you choose for your stuffing.

Step 1. Cut tops off peppers and remove seeds and veins. Cook peppers in a covered microwave safe dish for 4 to 5 minutes, until soft.Step 2. While the peppers are cooking, prepare the filling. Bring the chicken stock to a boil in a saucepan. Add the quinoa, reduce the liquid to a simmer and cook until the liquid is absorbed, about 10 minutes.Step 3. Meanwhile, heat the olive oil in a nonstick skillet on the stovetop. Add the onion and cook for about 2 minutes, then add the garlic and mushrooms and cook for another 2 to 3 minutes. The vegetables will be soft, but will still maintain their shape. Add the garbanzo beans to the vegetable mixture.Step 4. When the quinoa is cooked, add it to the vegetable mixture. Taste the quinoa veggie mixture and correct the seasoning with salt and pepper, if needed.Step 5. Stand the peppers in a microwave safe dish, and fill each pepper with half of the quinoa mixture. Top the peppers with cheese. Return to the microwave and cook for an additional minute until the cheese melts.

Welcome to Stealth Cooking!

Stealth cooking started out 20 years ago. I was a vegetarian who married a meat and potatoes man. Over time, I've added small amounts of meat to my veggie diet, and lots of veggies to the meat-based diet. How? By stealthy cooking!

Using vegetables when unexpected, changing proportions on the plate, preparing foods in ways that are delicious enough for any palate! Plus, using small amounts of flavorful meats and spices so the taste for meat is fulfilled.

I was also concerned about my family's health. My husband had high cholesterol and high blood pressure. The kids were healthy, but I wanted them to stay that way! Initially, no one was excited about eating "healthy". They thought healthy food would taste bad.

So, I started out stealthy. I'd sneak healthy tidbits into meals. I'd replace small amounts of foods with healthier choices. Now, 20 years later, many meals are vegetable or grain based. We eat less fat, less salt, less sugar, no transfats, and still enjoy every meal. My husbands cholesterol and blood pressure are in the healthy range. The kids are still in a healthy weight range and live healthy life styles. Amazingly, everyone likes the food!

I've been encouraged to share my secrets, and my recipes ... so here they are! Look for stealthy cooking tips at the end of every recipe.

All text and images on Stealth Cooking are copyright M. Gilbert 2007-2017. All rights reserved.